Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions

In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions...

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Autores principales:	Palazolo, Gonzalo Gastón, Sorgentini, Delia A., Wagner, Jorge
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2004
Materias:	Ciencias Exactas Química Creaming stability droplet size flocculate interfacial behavior oil-in-water emulsions whey soy proteins
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/135109
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Química Creaming stability droplet size flocculate interfacial behavior oil-in-water emulsions whey soy proteins
spellingShingle	Ciencias Exactas Química Creaming stability droplet size flocculate interfacial behavior oil-in-water emulsions whey soy proteins Palazolo, Gonzalo Gastón Sorgentini, Delia A. Wagner, Jorge Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
topic_facet	Ciencias Exactas Química Creaming stability droplet size flocculate interfacial behavior oil-in-water emulsions whey soy proteins
description	In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.
format	Articulo Articulo
author	Palazolo, Gonzalo Gastón Sorgentini, Delia A. Wagner, Jorge
author_facet	Palazolo, Gonzalo Gastón Sorgentini, Delia A. Wagner, Jorge
author_sort	Palazolo, Gonzalo Gastón
title	Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_short	Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_full	Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_fullStr	Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_full_unstemmed	Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions
title_sort	emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : creaming stability of oil-in-water emulsions
publishDate	2004
url	http://sedici.unlp.edu.ar/handle/10915/135109
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Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins : Creaming stability of oil-in-water emulsions

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